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Mini Pumpkin Whoopie Pies


"Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist!"













Trans-fat Free, Low Sodium


For the cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon salt
½ cup butter
softened, 1 stick
1 ¼ cups sugar
2 large eggs
at room temperature, lightly beaten
1 cup pumpkin
100% pure
1 teaspoon vanilla extract
For the cream cheese filling:
4 ounces cream cheese
at room temperature, packaged
6 tablespoons butter
½ teaspoon vanilla extract
1 ½ cups powdered sugar


Source: Libby's Pumpkin


Preheat oven to 350°F.

Lightly grease or line four baking sheets with parchment paper.

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl; set.

Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.

Add eggs, one at a time, beating well after each addition.

Add pumpkin and vanilla extract; beat until smooth.

Stir in flour mixture just until combined.

Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)

Bake for 10 to 13 minutes or until springy to the touch.

Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.


Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy.

Gradually beat in powdered sugar until light and fluffy.

Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich.

Repeat with remaining cookies and filling.

Store in covered container in refrigerator.


* not incl. in nutrient facts

Add review





These mini pies are beautiful, definitely a good recipe and also a great photo.

over 13 years ago

Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 12941% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 94mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 25% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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